Apricot-Rosemary Entremet
Hello food lovers,
You certainly know pastry chef Cédric Grolet and his many trompe-l'oeil fruit pastries.
I find it so inspiring that I also wanted to make trompe-l'oeil fruits, particularly apricots. It's quite a nice challenge, isn't it? :-)
They are made up of an apricot mousse, an apricot-rosemary insert and an apricot madeleine sponge.
To make 6 apricots you will need:
Apricot madeleine sponge
- 1 egg
- 40gr sugar
- 15gr butter
- 10gr whole milk
- 40gr flour
- 5gr baking powder
- 10gr olive oil
- 2 fresh apricots
Apricot and rosemary insert
- 135gr pitted fresh apricots
- 20gr sugar
- 1.4gr powdered gelatine
- 7gr water
- 1 sprig of rosemary
Apricot mousse
- 300gr apricot purée
- 25gr sugar
- 210gr full-fat cream
- 4 gelatine leaves
Chocolate shell
- 200gr white couverture chocolate
- 200gr cocoa butter pistoles
Decorations
- 1 orange velvet spray
- 1 red velvet spray
- Rosemary
We will start by making the inserts as they will need to set for a minimum of 3h in the freezer.
Apricot-rosemary inserts
For the inserts I use powdered gelatine, it will give a more elastic and less gelatinous texture than leaf gelatine.
To weigh the powdered gelatine, I use the precision spoon.
In 7gr of cold water, weigh out 1.4gr of powdered gelatine.
Mix with a spoon and leave to bloom while we prepare the rest.
Prepare the apricots, cut them in half and remove the stones, then cut them into pieces.
In total, we will need 135gr of apricots.
Place the apricots in a saucepan.
Add 20gr of sugar and 1 sprig of rosemary to the apricots.
To prevent the apricots from sticking to the bottom of the pan, add 2 tbsp of water.
Cook everything over low heat for about 20 minutes, until you obtain a compote.
Stir from time to time so the compote doesn't stick to the bottom of the pan.
The compote is ready once the apricots have completely broken down.
Once the compote is ready, remove it from the heat and remove the rosemary.
Add the gelatine/water mixture prepared at the beginning of the recipe.
Mix well so the gelatine melts and is fully incorporated.
To get a nice, well-rounded insert that is well proportioned relative to the mousse, I chose the truffle 20 mould.
Place the mould on a perforated baking tray.
Using a spoon, fill 6 cavities of the mould.
Place the tray in the freezer for about 3h.
While the inserts set in the freezer, we will make the sponge.
Apricot madeleine sponge
In a bowl, crack 1 egg and add 40gr of sugar.
Using a whisk, whip the egg and sugar until foamy (max speed).
The mixture should become foamy and pale.
Meanwhile, melt 15gr of butter in the microwave at 600Watt for 30 seconds.
Preheat the oven to 170°C, fan-assisted.
Once your mixture is nice and foamy, add the 15gr of melted butter.
Then add 10gr of whole milk, 10gr of olive oil and 40gr of flour.
If you don't have olive oil, replace it with rapeseed oil, that works too! ;-)
Finally, add 5gr of baking powder. Use the precision spoon to be accurate.
Using a whisk, mix for 30 seconds at max speed.
On a perforated tray, place a silicone mat.
Place an adjustable ring set to 18 cm in diameter.
To make unmoulding easier, spray the entire inside of the ring with release spray.
Pour the batter into the ring.
Cut 2 apricots into pieces and arrange them on top of the batter.
You'll notice in the photos below that I prepared too many apricots, but only two will be enough. ;-)
Bake for 15 minutes in the middle of the preheated oven.
After 15 minutes, the sponge will be nicely golden.
Remove the ring as soon as it comes out of the oven and let the sponge cool.
Once the sponge has cooled, cut out 6 rounds using the 3.5 cm cutter from the round cutter set.
You will have leftover sponge, you can keep it in a sealed box and eat it as is. You'll see, it won't last long before it gets eaten. ;-)
Now that the inserts and the sponge are ready, we will make the mousse.
Apricot mousse
Start by soaking 4 gelatine leaves in a jug of cold water.
In a bowl, whip 210gr of full-fat cream into whipped cream using a whisk.
For the whipped cream to incorporate well into our mixture, it should be whipped but not too stiff.
In a saucepan, weigh out 100gr of apricot purée and 25gr of sugar.
Set aside the remaining purée, you will have 200gr left.
Bring the 100gr of apricot purée and the sugar to the boil.
Squeeze out the gelatine and incorporate it into the purée/sugar mixture. Mix well.
Then pour this mixture over the 200gr of purée set aside earlier.
Mix well.
Fold the whipped cream into the previous mixture. Do this gently to obtain a smooth, homogeneous mixture.
Note that the purée/sugar/gelatine mixture must not exceed 30°C, otherwise the whipped cream will melt and alter the texture of the mousse.
Transfer the mousse into a 41 cm piping bag.
Use a jug to fill the piping bag. The jug will help you avoid making a mess and keep your hands free. ;-)
Close the bag with a clip.
There we go, all the preparations are ready. Let's move on to the assembly! :-D
Assembly
Start by unmoulding the apricot-rosemary inserts.
Place them on a plate.
For this recipe, I really wanted to have an apricot shape.
So I used this Silikomart fruit mould to get a beautiful result.
Place the mould on a perforated tray.
Cut the tip of the piping bag to fill the cavities.
Fill the cavities to just over halfway.
Place an insert into the mousse.
Press gently on the insert so the mousse rises up to the edges.
Add a little more mousse to cover the insert.
Place the apricot madeleine sponge on top of the mousse and press down until it is flush with the mould.
Using a small offset spatula, remove the excess mousse.
Tap the tray to remove any air bubbles.
Place in the freezer for a minimum of 12h.
And we're almost at the end of the recipe. ;-)
On a sheet of baking paper, unmould the mousses.
Return them to the freezer while you prepare the next step.
Chocolate shell
We will need to make a chocolate shell. This is essential! It prevents the mousse from collapsing during defrosting.
In a large bowl, pour 200gr of cocoa butter.
Microwave at 750Watt for 1 minute, stir then repeat until the cocoa butter is completely melted.
Add 200gr of white couverture chocolate to the cocoa butter.
Mix well, the white chocolate will melt thanks to the heat of the cocoa butter.
If the chocolate is not completely melted, return it to the microwave for a few seconds.
Once melted, transfer the chocolate into a 500ml jug.
It is important to use a 500ml jug. This way, the apricots will fit in easily and you will be able to coat them properly.
The cocoa butter and white chocolate mixture should be between 40°C and 42°C.
Use a thermometer to get the right temperature.
Take the apricots out of the freezer, and using a wooden skewer, pierce the centre of each apricot.
Dip the apricot into the chocolate/cocoa butter mixture.
Lift it out, wipe it on the edge of the jug and place it on a sheet of baking paper.
Once coated, return the apricots to the freezer.
You will have leftover chocolate/cocoa butter mixture; I advise you not to reduce the recipe, otherwise it will be tricky to dip the apricots.
You can easily keep it in a sealed container and reuse it another time.
To give our apricots a beautiful gradient effect, we will use two velvet sprays, one orange and one red.
Submerge the cans for 10 minutes in a jug of hot water. This will allow the cocoa butter in the can to liquefy.
A little tip for flocking your entremets: Use a turntable. It will make things so much easier! ;-)
On the turntable, place a sheet of baking paper.
Start by spraying the apricots with orange. I recommend spraying them two at a time.
For a gradient effect, spray a little red; if you've added too much red, spray a little orange on top.
To finish the apricots and hide the small hole from the skewer, place a sprig of rosemary. This will give an even more realistic effect! :-)
To make transport easier, place your apricots on bases and in a box.
There you go, I hope you enjoyed this recipe!
I recommend taking them out of the freezer at least 5h before serving.
These entremets keep for about 2 days in a sealed box in the fridge.
I wish you a wonderful Sunday, food lovers. ;-)
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Leonie
By: Leonie P. On 2024-06-08Bonjour,
Pour la coque en chocolat j’ai du glaçage de chocolat blanc mais je n’ai pas du beurre de cacao en pistoles mais j’ai du beurre de cacao en poudre. Si cela change les quantités dites le moi svp
Merci d’avance.
Replied by: Karin On 2024-06-10
Question de Aurélie
By: Aurélie T. On 2023-07-11Bonjour
Pour un moule de 20cm (Perla20) je double les quantités ou plus?
Merci
Aurélie
Replied by: Karin On 2023-07-11
Question de Joelle
By: Joelle R. On 2023-05-18Bonjour
Je souhaite réaliser cette recette avec le moule fashion éclair. Est ce que je dois également faire une coque en chocolat blanc?
Merci d’avance
Joëlle
Replied by: Laura On 2023-05-19
Question de Debora
By: Debora A. On 2022-08-13Bonjour
Combien de temps peut-on garder le mélange chocolat blanc/ beurre de cacao au frigo ? Merci
Replied by: Laura On 2022-08-16
Question de Line
By: Line C. On 2022-07-10Bonjour, est ce que les quantités suffisent pour réaliser un entremet de 18cm ? ??
Replied by: Karin On 2022-07-11